Slow cooker Jumbalaya

makes 12 servings and one full crockpot!

1 pound skinless, boneless chicken breast or thighs, cut into 1 inch cubes
1 pound kielbasa, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
2 cups chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 3/4 cup quinoa (or rice if you want)
1 pound frozen cooked shrimp without tails

Directions

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.

Stir in the shrimp and quinoa during the last 30 minutes of cook time and turn to high until quinoa is cooked.

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